Tomato, White Bean and Kale Soup
Serving Size: 6
- 1 Tbsp olive oil
- 2 (15 oz) cans cooked white beans (cannellini beans, great northern beans, etc.), drained (but not rinsed)
- kosher salt and freshly-ground black pepper, to taste
- 0.25 cup dry red wine (something you would drink!)
- 4 cup rich chicken or vegetable stock
- 2 (14.5 oz) cans diced tomatoes
- 0.25 tsp dried thyme
- 0.25 tsp dried oregano
- 2 Tbsp unsalted butter
- 0.5 Tbsp fresh garlic, crushed
- 1 large yellow or sweet onion, minced
- 2 cup (loosely-packed) kale (or sub. spinach or Swiss chard), rough stems removed and roughly chopped or torn into bite-sized pieces
- Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the onion, and cook, stirring occasionally, until soft and translucent and just beginning to brown, about 4-5 minutes. Add the garlic and cook for another minute or two. Add the butter, and as it melts, stir in the herbs. Let cook for another two minutes, or until the onions are lightly golden.
- Add the tomatoes followed by the stock and red wine and stir to combine. Cover, and bring the stock to a boil, then turn the heat down to low, and let simmer uncovered for 15-20 minutes. Season with salt and pepper, to taste.
- Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread.
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